Herb-Infused Flank Steak with Red Wine Marinade
Elevate your dining experience with this Herb-Infused Flank Steak, marinated to perfection in a rich blend of dry red wine and fresh herbs. This recipe, inspired by 'The New Atkins for a New You Cookbook', offers a delightful combination of flavors and a juicy, tender texture that will impress your guests. Ideal for special occasions or a gourmet weekend meal, this flank steak not only fits perfectly into your low-carb lifestyle but also boasts a hearty dose of protein. Enjoy it sliced thinly and served alongside your favorite low-carb vegetables for a satisfying meal that keeps the carbs at bay.
6
Servings
300
Calories
11
Ingredients
Ingredients
dry red wine
1/2 cup (e.g., merlot, chianti, or cabernet sauvignon)
fresh rosemary
1 tablespoon (chopped (or 1 1/2 teaspoons dried rosemary))
extra virgin olive oil
2 tablespoons (none)
Dijon mustard
1 tablespoon (none)
red wine vinegar
1 tablespoon (none)
Splenda granular
1/2 teaspoon (none)
Worcestershire sauce
1 tablespoon (none)
garlic cloves
2 large (chopped)
flank steak
2 lb (none)
salt
3/4 teaspoon (none)
black pepper
1/2 teaspoon (freshly ground)
Instructions
1
In a large resealable plastic bag, combine the dry red wine, chopped rosemary (or dried rosemary), extra virgin olive oil, Dijon mustard, red wine vinegar, Splenda, Worcestershire sauce, and chopped garlic. Seal the bag and knead to mix all the marinading ingredients thoroughly.
2
Add the flank steak into the bag, reseal, and turn the bag to ensure the steak is well coated with the marinade. Marinate in the refrigerator for at least 4 hours, but preferably overnight to enhance the flavors.
3
Prepare your grill by heating it to medium-high. Oil the grill rack to prevent sticking.
4
Remove the steak from the marinade and pat it dry with paper towels. Season both sides of the steak generously with salt and freshly ground black pepper.
5
You may discard the marinade or boil it in a saucepan for about 3-4 minutes to serve as a sauce with the steak.
6
Place the steak on the preheated grill and cook for approximately 5 minutes on each side, or until it reaches your preferred level of doneness (5 minutes per side for medium-rare).
7
Once grilled, transfer the steak to a cutting board and allow it to rest for 10 minutes to retain its juices.
8
Thinly slice the steak diagonally across the grain for maximum tenderness. Serve immediately and enjoy your flavorful, low-carb meal.
Nutrition Information
13
Fat
42
Protein
0
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Flank Steak with Red Wine Marinade?
It is a gourmet, low-carb beef dish featuring flank steak marinated in a rich blend of dry red wine, fresh herbs, and garlic, then grilled to perfection.
Is this recipe suitable for a low-carb diet?
Yes, this recipe is specifically designed for low-carb and keto lifestyles, containing minimal carbohydrates and high protein.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
Which red wines work best for the marinade?
Dry red wines such as Merlot, Chianti, or Cabernet Sauvignon are recommended for the best flavor profile.
What is the minimum marinating time for the steak?
The steak should marinate in the refrigerator for at least 4 hours to develop adequate flavor.
Can I marinate the steak overnight?
Yes, marinating overnight is preferred as it further enhances the depth of flavor and tenderizes the meat.
What can I substitute for fresh rosemary?
You can substitute 1 tablespoon of chopped fresh rosemary with 1.5 teaspoons of dried rosemary.
Is this recipe keto-friendly?
Yes, with its high protein content and healthy fats from olive oil, it fits perfectly into a ketogenic diet.
How many calories are in a single serving?
Each serving contains approximately 300 calories.
How much protein does this dish provide per serving?
Each serving provides a hearty dose of 42 grams of protein.
Can I use this marinade for other cuts of beef?
While optimized for flank steak, this herb-infused marinade also works well with skirt steak or London broil.
How do I keep the steak from sticking to the grill?
It is highly recommended to oil the grill rack thoroughly before heating and placing the steak on it.
Should I dry the steak before grilling?
Yes, removing excess moisture with paper towels after taking it out of the marinade helps achieve a better sear.
Can I reuse the marinade as a sauce for the finished steak?
Yes, but you must boil the marinade in a saucepan for 3 to 4 minutes first to ensure it is safe to consume as a sauce.
How long should I cook the steak for a medium-rare finish?
Grill the steak for approximately 5 minutes on each side to reach a medium-rare level of doneness.
Why do I need to let the steak rest after grilling?
Resting the steak for 10 minutes allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
What is the best way to slice flank steak?
Thinly slice the steak diagonally across the grain to ensure the meat is as tender as possible when eating.
What side dishes pair well with this flank steak?
It pairs excellently with low-carb vegetables such as grilled asparagus, roasted broccoli, or a fresh green salad.
Does the recipe include sugar?
No, the recipe uses a small amount of Splenda granular to provide sweetness while keeping the dish low in carbohydrates.
What does Dijon mustard add to the marinade?
Dijon mustard acts as an emulsifier for the oil and wine while adding a subtle, savory tanginess to the steak.
Can I make this if I do not have an outdoor grill?
Yes, you can use a cast-iron grill pan or a heavy skillet on the stovetop over medium-high heat as an alternative.
Is this recipe naturally gluten-free?
Most ingredients are gluten-free, but you should verify that your specific brands of Worcestershire sauce and Dijon mustard are certified gluten-free.
How much fat is in one serving of this steak?
There are 13 grams of fat per serving.
How many garlic cloves are required?
The recipe calls for 2 large garlic cloves, which should be chopped before being added to the marinade.
Can I use other sweeteners besides Splenda?
Yes, other keto-friendly granulated sweeteners like erythritol or monk fruit can be used in equal proportions.
What is the role of red wine vinegar in the recipe?
The vinegar provides acidity that helps break down tough muscle fibers in the flank steak, making it more tender.
What weight of steak is needed for 6 people?
You will need a 2-pound flank steak to provide approximately 6 servings.
Does this dish contain any fiber?
No, this specific recipe contains 0 grams of fiber.
Can I freeze the steak while it is marinating?
Yes, you can freeze the steak in its marinade bag; simply thaw it completely in the refrigerator before grilling.
What is the recommended heat setting for the grill?
The grill should be preheated to a medium-high heat setting for optimal results.